08h00 – 08h30 Registration, Tea/ Coffee
08h30 – 09h00 Economic Context – market overview, cost structures
09h00 – 10h00: Principles of Table Olive Fermentation, different methods of processing olive fruit – Part 1
10h00 – 10h30: Break
10h30 – 11h30: Principles of Table Olive Fermentation, different methods of processing olive fruit – Part 2
11h30 – 12h30 Cultivar Conundrum – with tasting of as many cultivars as we can get. This will be good experience of the methods discussed earlier.
12h30 – 13h30: Lunch
13h30 – 15h00: Spoilage Issues and corrective actions
15h00 – 15h30: Australian Food Safety Requirements
15h30 – 16h00: Break
16:00 – 17h30 Table Olives as a functional food. Maintaining quality standards, while meeting consumer demands.
17h30 – 19:30 Drinks and Light Meal
AOA members and Levy Payers: $100 plus GST
Others: $120 plus GST
Workshop regions and dates are as follows. Click on the register here links for full details and to register.
Tasmania 19/02/20 – registrations now closed.
Victoria 21/02/20 – registrations now closed.
South Australia 23/02/20 – registrations now closed.
New South Wales 25/02/20 – registrations now closed.
ACT – 27/02/20 – Registrations now closed.
WA – 01/03/20 – Registrations now closed.
For further details contact Liz Bouzoudis, firstname.lastname@example.org, 0478 606 145
The National Table Olive Workshops are part of the Olive levy project Australian olive industry communications and extension program (OL18000), funded by Hort Innovation, using the Hort Innovation olive research and development levy, co-investment from the Australian Olive Association and contributions from the Australian Government.